The Perfectly Tender, Crispy, and White Pork Stomach: A Delicacy to Savour

**Ingredients**

– 1 pig’s stomach
– Flour, lemon or vinegar for preparation
– Ginger, lemongrass, and onion for boiling
– Filtered water and ice cubes

**Delicious Pig’s Stomach Cooking Method**

**Step 1: Prepare the Pig’s Stomach**

Sprinkle some flour inside the stomach, and rub to remove the slime. Then, squeeze lemon or use acidic liquids such as vinegar, fermented soybean, or pickled cucumber brine to rub all over the surface to remove the odor. Rinse well. Boil a pot of water and blanch the stomach for a few seconds. Remove and plunge into cold water. Turn it inside out and scrape with a knife, then rinse again.

**Step 2: Boil the Pig’s Stomach**

Fill a pot with enough water to submerge the stomach. Add bruised ginger, lemongrass, and a little pepper, and turn on the heat. When the water comes to a rolling boil, add the stomach. After boiling for about 5-7 minutes, remove the stomach and plunge it into a basin of ice water with lemon. Once the stomach has cooled down, boil the water again and put the stomach back in for a second boil. Depending on the size and thickness of the stomach, the boiling time should be between 20 and 30 minutes.

**Step 3: Remove the Pig’s Stomach**

After boiling, remove the stomach and soak it in ice water with lemon. This process helps to keep the stomach crunchy, and the addition of lemon makes it whiter.

Before serving, thinly slice the stomach and steam or microwave it to ensure it remains white and crunchy. Serve with blanched onion and basil leaves, and dip it in a sauce made of fermented shrimp paste or fish sauce with chopped onion, garlic, and chili peppers.

**Note:** To eliminate the odor of the stomach during preparation, use acidic liquids such as lemon, vinegar, fermented soybean, or pickled cucumber brine. Then, blanch, scrape, and rinse it thoroughly.

Avoid using whole peppercorns or adding salt during boiling, as this will make the stomach tough and chewy. Adjust the boiling time according to the size of the stomach, between 20 and 30 minutes.

Soaking in ice water helps to keep the texture crunchy, and adding lemon or lime makes it whiter. Choose a medium-sized, thick, and heavy stomach, weighing around 650-800 grams and evenly white in color, for the best results.

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